RESTAURANT MANAGER, SHARE HOLDER
Lebanese restaurant
Total years of experience :12 years, 11 Months
Jan11-Still
RESTAURANT MANAGER, SHARE HOLDER-DALOUNA-Lebanese restaurant-BAHRAIN
Having a wide experience in all aspects of hospitality business from Purchasing, Recruiting, Construction, IT software and all related aspects of the business, during which we were establishing a new concept in Bahrain for the lebanese traditional food that I was fully responsible of all the operation.
Jan07-Dec10
SENIOR SUPERVISOR-Banuet Department till Dec08 ROOM SERVICE MANAGER-Gulf hotel bahrain.
www.gulfhotelbahrain.com
Handling all banquet operation throughout all the period spent in the company from seated dinners, coffee breaks, receptions, weddings and all ceremonies that I catered that reached up to 800 guests in many occasions.
My role was to coordinate with the executive chef regarding the quantity of food, buffet set, table set up, issuing requisitions of beverages, cutleries, chinaware, silverware and all the materials needed for each function. As we scheduled all food deliveries, site set up and staffing by being present to assist and give instructions whenever needed.
Leading a team of around 30, in which events up to 1500 guests were held under my supervision and management. Organizing table set up, work stations and staff distribution as per sections were my direct responsibilities in order to achieve the maximum guest satisfaction through a great team work among colleagues, and higher management levels to achieve, always, great events and ceremonies
In Room Service:
Maintain the highest possible level of product quality.
Maximize the benefits out of the suggestive selling techniques.
Maintain customer mania spirit within the team work.
Handle all customer complaints on time.
Ensure safety and security regulations as per gulf hotel standard.
Reduce Operation costs as per the plan.
Make sure that all marketing plans are taking place as per the agreement upon details with the marketing department.
Staff training and development.
Follow up the progress of the development plans.
Ensure that staff communication meetings are taking place periodically.
Analyze profit and loss on monthly basis and take the corrective action when needed.
Set the staff schedule as per the business needs.
Review the cash flow comparing to sales report and monitoring all cash machine.
Ensure that health and industrial rules are fully implemented to avoid any legal penalties.
Aug05-Dec06
RESTAURANT MANAGER - Saj Express - MANAMA, BAHRAIN.
I was running a traditional Lebanese restaurant with an extended menu of hot and cold Lebanese mezze, shawarma, all kind of charcoal grilled kebabs and grills, large menu of juices and cocktails and the famous Saj bread and sandwiches from which comes the name.
Reporting directly to the General Manager with all the daily transactions, cash flow, guest flow, employees related issues and global overview of the operation, I had within my responsibilities to handle all purchases, suppliers, guest complaints and comments in addition to the continuous training and up grading of my staff that reaches up to 70 employees of different nationalities.
My main concern was pertaining the highest level of standards in order to achieve my aim of guest satisfaction and content while running a busy operation of Delivery and Take Away along with the Dine In of a seating capacity for 120 guests served with highly motivated and professional team of cooks and food servers. Furthermore preparing Catering offers and personally attending all functions was very important to me in order to have the direct feedback of our customers and making sure that all their expectations were met and exceeded.
Aug04 - Aug05
RESTAURANT MANAGER - Buffalo Steak House Chain- ZOUK MOSBEH, LEBANON
Managing the all over F&B operation of Buffalo Steak House Chain. My role is to handle all day to day operation from purchasing, cash flow, reservations, banquets, beach parties, with monitoring all cost control procedures, production guidelines and hygiene standards, financial management of the cash flow and all human resources issues.
Oct 03 - Aug 04
RESTAURANT MANAGER - Acropolis Hotel 4stars - KASLIK, LEBANON
Working with such a high performance team trained according to Acropolis Hotel standards was a great opportunity for me to gain experience and increase my knowledge in international food and fine dining service while my techniques and information were growing bigger in a more professional manner.
Jan02 - Sept03
WAITER/CAPTAIN WAITER - Sofil Catering - BIEL, BEYROUT CENTRAL DISTRICT, LEBANON
Most of my experience in a wide variety of food, beverages, sweets and fruits was gained through all the period in which I worked as part timers in Sofil Catering serving events up to 3000 guests, such as MISS EUROPE and FRANCOPHONIT SUMMIT held both in Beirut, along with lots of weddings, receptions and events of very high level of importance.
April 98 - Feb2001
WAITER/CAPTAIN WAITER - Regency Palace Hotel 5Stars- ADMA, LEBANON
During this period I was work
Geverny: French restaurant.
Al sabil: Lebanese restaurant.
Long ying: Chinese restaurant.
Room service
Snack pool
Jad ballroom &Ceaser's ballroom for banquets up to1000 pax.
Jan2000 - Feb2000
ORGANIZER - 9th Eslamic Summit in "Qatar"
I was responsible for the trainning and the duty of the staff
YEAR 2004 Technical Institut Dekwaneh Dekwaneh, Lebanon TS3 Hospitality Management.
YEAR 2000 Technical Institut Dekwaneh Dekwaneh, Lebanon BT3 Hospitality Knowledge